Waffle House Inc. operates a chain of about 1,400 Waffle House Restaurants located in 25 states. The restaurants, which are either company-owned or franchised, pride themselves on serving good food fast, at a reasonable price, in a diner atmosphere 24 hours a day, 365 days a year. The menu includes everything from waffles and eggs to steaks and salads. Waffle House, according to information released in 1995 for the company's 40th anniversary, began as the dream of two neighbors, Joe Rogers, Sr., and Tom Forkner, who envisioned a company dedicated to both its customers and employees. The partners wanted to create a place where friends and neighbors could get together to enjoy good food served with a friendly smile. On Labor Day in 1955 they opened the first Waffle House restaurant in Avondale Estates, Georgia, a suburb of Atlanta. The first Waffle House restaurant was a smash, and the owners soon opened other Waffle House eateries throughout Georgia.




Caramel Pecan Waffles

Bed and Breakfast Recipe

Makes 8-10 Waffles

Caramel Pecan Sauce
1 cup granulated sugar
1 cup heavy cream
2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons vanilla extract
3/4 cup toasted chopped pecans

Pecan Waffles
1 1/2 cups all purpose (plain) flour
1/2 cup packed dark brown sugar
1/2 cup toasted chopped pecans
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup sour cream
3/4 cup milk
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
whipped cream, for topping

Prepare the sauce: In a medium size heavy saucepan over medium-high heat, cook the granulated sugar without stirring for about 3-5 minutes, or until it melts and is just beginning to color. Reduce the heat to medium and cook, stirring constantly, for 2-3 minutes, or until all the sugar is melted and it becomes a clear golden color. Remove the pan from the heat and add the cream in a slow steady stream, stirring carefully until well blended. (The caramel will bubble and steam as you add the cream. If it stiffens, return the saucepan to medium heat and cook, stirring constantly, until smooth and melted.) Stir the corn syrup, butter, and vanilla until well blended. Stir in the pecans. Keep warm.

Prepare the Waffles: Preheat the oven to 200 degrees. Preheat the waffle iron. In a medium size bowl, combine the flour, brown sugar, pecans, baking powder, baking soda, and cinnamon. In another medium size bowl, whisk together the sour cream, milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter. In another medium size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.

Lightly spray or grease the grids of the waffle iron. Pour appropriate amount of batter into the waffle iron. Close the lid and cook for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the oven, placing them directly on the rack so they will stay crisp. Repeat with remaining batter. Transfer the waffles to warmed serving plates and top each serving with warm caramel pecan sauce and whipped cream.

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